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Chicken, Bok Choy & Mushroom Hot Pot

Chicken, Bok Choy & Mushroom Hot Pot Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 12 oz. fresh organic shitake mushrooms (about 20)
  • 3 c. organic bok choy, sliced
  • 4 c. organic low sodium chicken broth
  • 4 tsp. organic rice vinegar
  • ½ tsp. freshly ground black pepper
  • 1 Tbsp. Asian fish sauce (nam pla)
  • 1 c. spring water
  • 3 Tbsp. organic ginger root, finely chopped
  • 2 Tbsp. organic tamari (gluten free soy sauce)
  • 3 tsp. organic sesame oil
  • 2 -8oz. breasts pasture-raised chicken
  • 2 medium organic green onions, sliced
Instructions
  1. First, poach chicken. Place chicken breasts in a single layer in the bottom of a safe, heavy-bottomed pot. Cover chicken with spring or filtered water. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.
  2. Meanwhile, bring broth, water, mushrooms and ginger to a boil in a large pot.
  3. Reduce heat and simmer 3 minutes.
  4. Add fish sauce, soy sauce, and sesame oils; simmer 2 minutes.
  5. Shred chicken and add to hot pot with bok choy.
  6. Simmer 2 minutes just until choy is tender.
  7. Stir in rice vinegar.
  8. Season to taste with pepper.
  9. Divide soup in bowls; garnish with green onions.
  10. Serve.
 

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Nutrient Information Per Batch

1038.77 kcal Calories, 395.71 mg Calcium, 50.62 g Carbohydrate, 273.76 mg Cholesterol, 26.97 g Total Fat, 15.89 g Fiber, 10.72 mg Iron, 307.28 mg Magnesium 3952.41 mg Potassium, 148.61 g Protein,108.6 mcg Selenium, 4159.01 mg Sodium, 7.02 g Sugars, 8.75 mg Zinc, 5.41g Saturated fat, 0.12 trans Fat, 9.49 g Monounsaturated fats, 8.91 g Polyunsaturated fats, 9786.17 IU Vitamin A, 3.88 mg Vitamin B6, 1.05 mcg Vitamin B12, 106.1 mg Vitamin C, 0 IU Vitamin D, 1.16 Vitamin E, 162.07 mcg Vitamin K, 241.46 mcg Folate,0.79 mg Vitamin B1(Thiamin),82.18 mg Vitamin B3(Niacin),1.89 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 427.15 mcg Lutein and Zeaxanthin, 0.31 g ALA, 0 g EPA, 0.09 gDHA,1731.59 mg Phosphorous, 1.55 mg Manganese, 2.1 mcg Alpha carotene, 5811.06 mcg Beta carotene, 0.48 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Red Meat
  • No Pork
  • No Eggs
  • No Nuts
  • No Seeds
  • No Dairy
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Nightshade
  • No Citrus
  • No Shellfish
  • No Gluten
  • No Corn

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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